Chicken and Peanut Stew Recipe

Name: Chicken and Peanut Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cornmeal; Salt and freshly ground pepper; One 3 1/2-pound chickencut into 8 pieces, rinsed and patted dry; 1/4 cup vegetable oil; 2 small onions, coarsely chopped; 1 jalapenostemmed, seeded and minced; 1 cup water; 1/2 cup white wine vinegar; 1/2 cup raw peanuts (2 1/2 ounces); 8 unpeeled garlic cloves; 1 large sweet potato, peeled and cut into 1 1/2 -inch chunks; 1 1/2 pounds long thin eggplants, sliced crosswise 1 1/2 inches thick; 2 small yellow squash, sliced crosswise 1 1/2 inches thick; 1 bunch scallions, cut into 2-inch lengths

Servings: persons

1/2 cup cornmeal
Salt and freshly ground pepper
One 3 1/2-pound chickencut into 8 pieces, rinsed and patted dry
1/4 cup vegetable oil
2 small onions, coarsely chopped
1 jalapenostemmed, seeded and minced
1 cup water
1/2 cup white wine vinegar
1/2 cup raw peanuts (2 1/2 ounces)
8 unpeeled garlic cloves
1 large sweet potato, peeled and cut into 1 1/2 -inch chunks
1 1/2 pounds long thin eggplants, sliced crosswise 1 1/2 inches thick
2 small yellow squash, sliced crosswise 1 1/2 inches thick
1 bunch scallions, cut into 2-inch lengths

1
In a sturdy plastic bag, combine the cornmeal with salt and pepper.
2
Add the chicken in batches and shake to coat.
3
In a large heavy casserole, heat the oil until shimmering.
4
Add the chicken and fry over moderately high heat, turning once, until well-browned, about 12 minutes; reduce the heat if the chicken browns too quickly.
5
Transfer the chicken to a large platter.
6
Pour off all but 2 tablespoons of the fat in the casserole.
7
Add the onions and jalapeno and cook over low heat until just softened, about 3 minutes.
8
Add the water, vinegar, peanuts and garlic, season with salt and pepper and bring to a simmer.
9
Return the chicken to the casserole, cover and simmer over low heat until tender and cooked through, about 45 minutes.
10
Transfer the chicken to a platter.
11
Add the sweet potato, eggplants and yellow squash to the casserole.
12
Cover and cook over low heat until the vegetables are very tender, about 1 hour.
13
Return the chicken to the casserole, add the scallions and simmer until the scallions are tender and the chicken is hot, 10 to 15 minutes.
14
Season with salt and pepper and serve.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup cornmeal, Salt and freshly ground pepper, One 3 1/2-pound chickencut into 8 pieces, rinsed and patted dry, 1/4 cup vegetable oil, and more.

Yes, Chicken and Peanut Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Peanut Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions